Sunday, 19 April 2015

Vegetarian Breakfast

Saturday Brunch

- Herby Scrambled Eggs

- Sautéed Wild Mushrooms
- Tomato, Lettuce, Avocado

Hubby and I went mushroom picking again and got more Saffron Milk Cup Mushrooms. We mainly picked smaller ones this time since they have better texture and are tastier than larger ones. Simply sautéed with butter and red capsicums. But I agree with most people, the mushrooms don't have much flavour and is best paired with bold flavours such as bacon.

Herby scrambled eggs was a success. Dill and spring onion really made it special. Hubby liked it too. I love vegetarian breakfast!

About Me

This is where I store my recipes and share my kitchen adventures with the world.

Grocery shopping, meal planning, cooking are never-ending tedious work. Blogging is the only way to motivate me. Here you will found what I cook everyday. No fancy food styling but the made from scratch meals that I actually prepare and eat every-single-day.

My mottos for cooking are "Easy", "Simple" and "Nourishing".

I get all my cooking inspirations from google so I hope I could be someone else's inspirations too!